Homemade Tartar Sauce
12-22-2023, 04:08 PM
Found this recipe 8-10 years ago on the net, and I'm never making anything else or buying any pre-made concoction ever again. If I don't have the time or ingredients to make this, we use straight mayo.
@gallowglassie - since you now have a plethora of avocado oil for your fish fries, thought of you.
Ingredients:
2 (1/8-inch) slices (approximately 1/3 cup) white or Spanish onion, diced
3 tablespoons capers, drained, patted dry, and then minced
1 tablespoon minced parsley
1 1/4 cups good-quality mayonnaise
1/8 teaspoon cayenne pepper or to taste
1/4 to 1/2 teaspoon horseradish or to taste
Preparation:
In a medium bowl, combine onion, capers, parsley, mayonnaise, cayenne pepper, and horseradish until well blended.
Store, covered, in refrigerator until ready to use.
Makes 1 1/2 cups.
From the website I cannot find now:
This recipe was shared with me by Leo Porter, Manager of the Horseshoe Ranch in Fort Kalamath, Oregon. You'll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!
My hacks:
-I discovered my first time with this recipe that capers are a b*tch to 'pat dry'. I leave them to drain overnight in a colander, maybe pat a tad then pulse them in a small processor.
- I prefer red (bermuda) onion for color
- I use dried parsley. Not a fan of fresh as it tastes 'too green' for me.
@gallowglassie - since you now have a plethora of avocado oil for your fish fries, thought of you.
Ingredients:
2 (1/8-inch) slices (approximately 1/3 cup) white or Spanish onion, diced
3 tablespoons capers, drained, patted dry, and then minced
1 tablespoon minced parsley
1 1/4 cups good-quality mayonnaise
1/8 teaspoon cayenne pepper or to taste
1/4 to 1/2 teaspoon horseradish or to taste
Preparation:
In a medium bowl, combine onion, capers, parsley, mayonnaise, cayenne pepper, and horseradish until well blended.
Store, covered, in refrigerator until ready to use.
Makes 1 1/2 cups.
From the website I cannot find now:
This recipe was shared with me by Leo Porter, Manager of the Horseshoe Ranch in Fort Kalamath, Oregon. You'll never buy tartar sauce from the store again after you taste this delicious, easy-to-make recipe!
My hacks:
-I discovered my first time with this recipe that capers are a b*tch to 'pat dry'. I leave them to drain overnight in a colander, maybe pat a tad then pulse them in a small processor.
- I prefer red (bermuda) onion for color
- I use dried parsley. Not a fan of fresh as it tastes 'too green' for me.
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-Sheldon Cooper
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